Making the most of the last of this summer’s asparagus, here’s a simple risotto flavoured with summer greens, off-set beautifully with toasted hazelnuts and parmesan.
Ingredients: 2 shallots, 1 clove of garlic, 3 asparagus spears, 1 small courgette, 120g yellow wax beans, 8g lemon thyme.
From the larder: 20g butter, 170g Arborio rice, 700-800ml stock, 50g hazelnuts, salt and pepper, (optional: salmon fillets, 30g grated parmesan).
- Peel and chop the shallots and a garlic clove. Sauté gently with a knob of butter for about 5-7 minutes until shallots are soft.
- Add the Arborio rice and cook for 2 minutes, until the rice looks slightly translucent.
- Prepare 700ml stock (use some white wine if you like). Add it to the rice ladle-by-ladle until it is all fully absorbed. Stir and allow stock to absorb between each ladle. Add more water if you run out of stock before the rice is cooked. This process can take up to 20 mins, so be patient. If using salmon, grill while the risotto cooks.
- While keeping an eye on the risotto, heat a frying pan and dry fry the hazelnuts until they start to smell and brown. Set aside.
- Using the same frying pan, heat a glug of oil and cut the asparagus spears into quarters, slice the courgette and top, tail and halve the wax beans. Sauté the veggies until soft.
- Once the stock is absorbed and the risotto al denté. Remove from the heat, stir in the veggies, hazelnuts, lemon thyme leaves and parmesan and serve immediately, with extra parmesan grated on top.
A pretty asparagus tart that’s super simple to make, but looks fancy and fun and is accompanied by a beaut beet salad. This meal is one of our favourites.
Ingredients: 4-5 asparagus spears, 1 beetroot, 1 stick of celery(allergen), 50g bunch of rocket and 2 stems of dill.
From the larder: 1 roll of puff pastry, 100g goats cheese or feta, 1 egg, 4tbsp olive oil and 1 tbsp balsamic vinegar (optional: 1 tsp mayonnaise).
- Gather all your ingredients.
- Preheat the oven to 180 degrees C.
- Beat the feta or goats cheese with the egg. It should be thick but easily spreadable.
- Unroll the pastry onto a small baking tray approximately 20 x 30cm. Fold over or trim off any extra pastry and score a line around the edge of the tart creating a 1-inch border.
- Cut the asparagus spears in half lengthways. Spread the egg and cheese mixture onto the pastry, lay all of the asparagus on top cut side down, season with salt and pepper and a light drizzle of oil. Bake for 15-20 mins until pastry is puffed and golden and asparagus tender.
- While the tart is baking, make the slaw: grate the beetroot and finely chop the celery. Combine in a bowl with rocket and dill leaves.
- Crumble in any remaining goat’s cheese.
- Whisk together the oil, vinegar and optional mayonnaise. Adjust proportions according to taste. Mix into the salad.
- When the tart is golden, serve slices with the beet slaw.
A goodness bowl that is here to delight. New potatoes, green beans, radishes and more, this salad is a springing singing super supper!
Ingredients: 200g potatoes, 4 spears of asparagus, 100g broad beans, 50g radishes, 1 spring onion, 40g rocket, 10g coriander, 10g basil, 5g fresh turmeric or 1 tsp powdered turmeric.
From the larder: 100g green lentils, or tin of cooked lentils, 2 tbsp lemon juice, 2 tbsp apple cider or white wine vinegar, 5 tbsp olive oil, 1 tbsp honey (optional extra: grilled salmon or a poached egg).
- If cooking lentils, place in a large pot of cold water, bring to the boil and simmer for 20 mins. 10 mins into cooking, halve the potatoes and add them to the lentils. When potatoes are nearly cooked, remove the beans from their pods, add to the pot and cook for 5 mins.
- If using tinned lentils, warm them in a saucepan or the microwave.
- Combine the following in a jar or bowl: grated turmeric, chopped basil and coriander, lemon juice, vinegar, honey, pinch of salt and if you have it, a pinch of cumin powder. Whisk well to combine.
- Slice radishes and spring onion, and place in a salad bowl with the rocket.
- Cut asparagus into quarters, heat a glug of olive oil in a skillet and sauté the asparagus on a medium heat until charred and starting to soften, but not soggy.
- When lentils, potatoes, beans and asparagus are cooked, add to the salad bowl and mix in the dressing. If using, serve with grilled salmon or a poached egg.